GREEN BEANS WITH PARMESAN VINAIGRETTE

Nguyên liệu

¼ cup plus 1 Tbsp. apple cider vinegar

1 Tbsp. honey

Kosher salt

1 large shallot, thinly sliced

1 Ib. green beans, trimmed

2 oz. Parmesan, cut into small pieces, plus more finely grated for serving garlic clove, finely grated

1/4 cup extra-virgin olive oil

1 Tbsp. Dijon mustard

Freshly ground pepper

Hướng dẫn

Whisk together vinegar, honey, and a pinch of salt in a small bowl. Add shallot and let sit, stirring occasionally, at least 15 minutes and up to 30 minutes to pickle. Drain shallot, reserving pickling liquid.

Meanwhile, cook green beans in a large pot of boiling generously salted water just until tender, about 4 minutes. Using a slotted spoon or tongs, transfer green beans to a large bowl of ice water and let cool. Leave water boiling.

Blend 2 oz. Parmesan pieces in a blender on high until very finely crumbled. Add 3 Tbsp. boiling water and blend, scraping down sides as needed (it may stay unevenly incorporated). Add garlic, oil, mustard, and reserved pickling liquid; season with pepper. Blend on high until smooth; season dressing with salt.

Drain green beans and pat dry with a kitchen towel. Place in a clean large bowl, drizzle dressing over, and add pickled shallot. Toss to combine. Chill, tossing occasionally, at least 1 hour and up to 5 hours (dressing will thicken as it chills)

When ready to serve, loss green beans to loosen dressing, then transfer to a platter with tongs, leaving any remaining dressing in bowl. Top green beans generously with grated Parmesan and season with pepper.